Okay, so in restaurant kitchens... there is this chaos everywhere and every day from when you open until you close. It is like a ballet of people, food, knives, plates, pots and pans...etc... It is "bustling" yet it is also "serious" work as you don't want to drop something, burn the food our yourself, you need to get the orders our quickly and yet they must be correct. In the farm kitchen, it can be the same way if you are butchering an animal or making jams. You only have a set amount of time to get things done and if you mess it up, it could be an entire batch of food and it is now wasted and you can't replace it as the crop has been picked and whatever you have is what you have.
Each place has their own rhythm or feel and yet, they are all the same... hectic, fast passed, lots of pressure, yelling, scrambling... a bustling seriousness.